Starch-Free Chocolate Cake Recipe

There are so many different dietary approaches to take when you’re wanting to improve your health with AS.

A large number of people, myself included, have found removing dietary starch can make a big difference.

Gluten, grains, refined sugar, soy and dairy are also common triggers and worth eliminating (at least for a time) in order to find what works for you in providing symptom relief.

With all that in mind, a lover of cake can find themselves struggling to come up with a recipe that ticks all the boxes! This has prompted a great deal of experimental baking for me over the years and thankfully I’ve ended up with a few go-to recipes that taste great and don’t spike my inflammation.

The following chocolate cake has appeared on my table many times for birthdays, holidays and when entertaining friends. I still consider cake an occasional treat but this recipe is free from starch, dairy and refined sweeteners, and it’s delicious enough for anyone to enjoy.

Though not super-sweet you can serve it with ice cream or a berry coulis if you want to take it up a notch.

A a general disclaimer for the strict no-starchers… while this recipe should be safe for you to eat, everyone is different and I would advise you to check each ingredient carefully and take into account your past experience with that food. Any recipe sharing here is done so with the very best intentions but also the knowledge that we are each different in the foods we can and can’t tolerate. Fingers crossed this works for you and you love it as much as I do!

Anne-Marie’s Rich Chocolate Cake 

  • 2 ½  cups almond meal or flour (made from blanched almonds, ie. no skins)
  • ½  cup raw cacao powder or cocoa powder
  • 1 tsp bicarb soda (baking soda)
  • 1 tsp cream of tartar
  • 3 large eggs
  • ½  cup mild-flavoured olive oil
  • ½  cup almond milk
  • 3/4 cup raw honey


Preheat oven to 160° (320 Fahrenheit).

Add all ingredients into a food processor and mix well until combined, stopping to scrape down and repeat as necessary to form a smooth batter.

Pour into a greased and lined 20cm (8 inch) cake tin (I use a springform) and bake at 160° for about 50 -60 mins or until a toothpick inserted comes out relatively clean. Allow to cool in the tin. Ovens vary, so watch your cake towards the end of cooking time to be sure you don’t overcook it.

Top with dairy free ganache (try this one or icing of your choice, or simply dust with cacao powder and top with fresh berries.